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Grilling them over a fire and pouring queso and sliced jalapenos on them, or even butterflying them and cooking the jalapenos inside them is really good. damn you you're making me wish i had that much boneless skinless chicken breast.

Chicken Parm. Subs. Just get a hoagie roll cube up the chicken add bread crumbs and fry in a pan with some olive oil. Throw the cooked chicken chunks into the hoagie roll with you favorite tomato or marinara sauce and plenty of motz and throw in the toaster oven or stove for a couple minutes to get the sauce and cheese melted.

---------------------QuantumMeltdown

Total abstinence is so excellent a thing that it cannot be carried to too great an extent. In my passion for it I even carry it so far as to totally abstain from total abstinence itself.
-Mark Twain

"The time has come the walrus said, little oysters hide their heads, my Twain of thought is loosely bound I guess its time to Mark this down, Be good and you will be lonesome
Be lonesome and you will be free
Live a lie and you will live to regret it
That's what livin' is to me
That's what livin' is to me"
Jimmy Buffett

Pound each chicken breast as follows. Place between 2 pieces of waxed paper, boned side up and pound with rolling pin gently until about 1/4" thick. Place flour, 2/3 cup salad dressing and pecans in three separate dishes.

Coat chicken with flour, then dressing, then pecans, pressing to coat well. Melt butter in heavy nonstick skillet and cook coated chicken 2-3 minutes on each side until chicken is thoroughly cooked. Watch carefully, as the pecans can burn easily! Remove chicken from skillet as it is cooked and cover to keep warm.

2 quarts of chicken broth (the recipe follows) * I personally just substitute the broth with additional salt, pepper and a couple tablespoons of canola/olive oil. I can't eat pre-made broth and making it is just a pain in the ass, although it does taste much better.1 chicken (about 3-4 pounds), quartered (I prefer a regular chicken to a fowl); rinsed1 large carrot, peeled and cup up1 large onion, peeled and cup up1 stalk celery1 leek, white and light green parts only; washed well1 parsnip, peeled and cut up1 parsley root, with greens attached1 sweet potato, peeleda handful of dill (about 3-4 stems)1 small rutabaga, peeled and cut upa few sprigs of cilantro (optional)Salt and pepper to taste

Put chicken broth in pot; bring to boil. Add chicken. Return to boil; lower heat. Gently simmer uncovered for 1 hour.Add the rest of the ingredients. Simmer for one-half hour more; stir occasionally.Skim fat from top. Pour into bowls; into each add a slice of carrot and a sprig of cilantro.If storing, let soup cool before refrigerating. When cold, remove the fat that rises to the surface. Use soup within 2-3 days, or store in freezer.

Combine all ingredients with 10 cups of water. Bring to boil. Simmer over medium heat for 1 1/2 hours, stirring occasionally. Cool, then strain. If not using immediately, refrigerate (for up to 3 days) or freeze.

--------------------No statements made in any post or message by myself now, in the past or in the future should be construed to mean that I am now, or have ever been, participating in or considering participation in any activities that violate any local, provincial, and/or federal statutes. All posts created by myself are works of fiction.

Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.